BATATA RASSA / POTATO CURRY ( Platform Style )

This recipe brings back childhood memories when we used to travel by train during summer holidays. This yummy curry was served with pooris in the railway stations. It is a very simple potato curry with less spices and can be prepared in a jiffy when you have unexpected guests. Potato is one vegetable which is versatiile, loved by all and available in the kitchen always.
Recipe source - Foodelicious

Ingredients:
Potatoes ... 5-6 ( boiled)
Tomatoes .. 2 - 3
Green chillies .. 1 ( add more if you like )
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Red chilli powder .. 1/2 tsp
Asafoetida ..... a pinch
Cinnamon stick .. a small piece
Cumin seeds ... 1/2 tsp
Salt .... to taste
Coriander leaves .. handful
Oil .... 3-4 tbsps

Method:

1.Heat oil in a pan and add the cumin seeds, cinnamon stick and asafoetida.

2. When the seeds crackle tip in the chopped tomatoes.

3.Add the salt and spice powders and simmer until the tomatoes are cooked.

4. Tip in the boiled potato chunks and stir carefully.

5. Add one cup water ( add more if you want more gravy) and simmer for a couple of minutes.







Garnish with coriander leaves. Serve with rotis / pooris

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FENUGREEK FRIED RICE ( Indo Chinese Fusion )

I love to try out fusion dishes. Different flavours blended together often turn out into a very delicious dish. I came across this recipe in Pari's blog, Foodelicious. Made it with some minor changes.

Ingredients:
Cooked rice .. 2 cups
Fenugreek / methi leaves ... 1 cup
Garlic ..... 1 tsp ( crushed)
Onions ........ 1 (sliced)
Green chilli paste .. 1 tsp
Soya sauce ....... 2-3 tsp
Seasoning cubes ... 1-2 ( I did not add as I did not have any)
Salt ... to taste  ( add very carefully because the soya sauce and seasong cubes already contain salt)
Oil ....  as need

Method:
1. Heat oil in a wok and add oil. Add the onions and saute until translucent.
2. Now tip in the garlic and the methi leaves. Saute until the leaves wilt.
3. Add the chilli paste, soya sauce and crumble the seasoning cubes. Mix well.
4. Now add the cooked rice and stir well until everything is mixed. Check for salt and add only if it is needed.
5. Stir fry on high flame.

You can serve this by itself or with any side dish for accompaniment.

ONION TOMATO CHUTNEY

This simple and delicious chutney tastes so good with dosas and uttapams.
Recipe source - Foodelicious

Ingrdients:
Onion ... 1
Tomatoes .. 2
Curry leaves .. few
Dry red chillies .. 4-5 ( as per your taste)
Turmeric powder ...1/4 tsp
Salt ... to taste
Oil .... 2 - 3 tbsps

For Tempering:
Mustard seeds .. 1 tsp
Asafoetida .... a pinch
Urad dal .... 1/2 tsp
Oil .... 1 tbsp

Method:
1. Heat oil in a pan and add the dry red chillies.
2. Now add the sliced onion and saute until translucent.
3. Tip in the chopped tomatoes, curry leaves, turmeric powder and salt.
4. Stir and simmer until the tomatoes are cooked.
5. Let it cool. Now grind it in the mixie.
6. Heat the oil for tempering and add the ingredients.
7. When they crackle, mix the tempering to the chutney.

See the recipe video 

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INSTANT BREAD DOSA

This is a very nice option for a quick breakfast. It hardly takes any time for the preparation and most of the ingredients are basic, always available in our kitchen.
Recipe source - Foodelicious

Ingredients:
Bread slices - 3
Semolina ... 1/4 cup
Rice flour ... 1/4 cup
Poha ........ 1/4 cup ( soaked)
Maida ..... 2 tbsps
Green chillies .. 2-3 (finely chopped)
Ginger .............. 1 tsp (grated)
Cumin seeds .... 1 tsp
Asafoetida .... a pinch (optional)
Yogurt ....... 1/2 cup
Coriander leaves ... handful (finely chopped)
Salt ........ to taste
Oil / ghee

Method:

1. Blend together soaked poha, semolina, maida, rice flour, and the bread slices adding yogurt and a little water to make a batter consistency. Mix the chopped green chillies, coriander leaves, asafoetida, cumin seeds and salt.

2. Pour the batter on a griddle / tawa and spread it carefully.

3. Spoon a little oil or ghee on it. After it is done flip it and spoon a little oil again. Reduce the flame to make it crispy.
Serve with any chutney.

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PETIT PAINS AU LAIT ( French Milk Bread Rolls )

This month's choice of bread in the baking group - We Knead To Bake is - Petit Pains Au Lait , which are Classic French milk rolls. They are very simple to bake but elegant looking and really good. The dough is slightly richer than other breads as there is a generous amount of butter and only milk is used for kneading. These are not too sweet but pearl sugar or sugar cristals are sprinkled on the crust and this adds to the sweetness.
The bread has a beautiful design on the top which is created by cutting through the top with scissors before baking them. These attractively shaped breads are so soft and flaky on the inside because of the way they are rolled during the process.
You can have a look at these videos to see how the bread is cut to create the signature pattern.

Video 1 
Video 2 

Ingredients:
All purpose flour ... 1 & 2/3 cups
Bread flour / self raising flour .... 3/4 cup
Instant yeast ..... 1 tsp
Sugar ....... 1/4 cup
Salt ........... 1/4 tsp
Butter ........  60 gms (room temperature)
Milk ..... 2/3 cup (warm )
Egg white .... for brushing ( Vegetarians can use milk instead)
Pearl sugar or cristal sugar / for topping (optional)

Method:

1. Put the warm milk, sugar and yeast in a bowl and whisk it.

2. Take the flour in a large bowl and add salt.

3. Add this milk and yeast mixture to this and mix until crumbly.

4. Add the butter and knead it to a soft and elastic dough.

5. If you think your dough is dry add a little milk to get it to the desired texture.

6. Place the dough in an oiled / buttered dish and cover it.

7. Set it aside in a warm place to rise until it is double in volume. It takes about 2 hours but may take more time in cold weather.

8. Take the dough on your working platform and deflate it .

9. Divide it into 9-10 equal pieces. Let them rest for 10 - 15 minutes.

10. Roll out each piece into a circle of about 4 inches diameter.

11. Carefully roll up the circle from one end to the other like a swiss roll and pinch the edges to seal.

12. Place them in a greased tray or on the baking sheet, seam side facing down and  leaving enough space for them to rise.

13. Cover loosely and let them rise until double. Brush them with egg white or milk.

14.  With the help of scissors make diagonal cuts on the surface (not too deep)Sprinkle pearl sugar or granulated sugar.
 Bake in a pre-heated oven at 200 degrees C or 400 degrees F for 15 - 20 minutes until they are done.

Note: The time may vary depending on the size of the oven. So keep checking.

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Linking it to Aparna's blog - My Diverse Kitchen

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TOMATO CASHEW CHUTNEY

Delicious chutney that can be served with any snack..
Recipe source - Foodelicious

Ingredients:
Tomatoes ... 5-6
Garlic ........ 1 tbsp
Ginger ....... 1 inch piece
Cashewnuts ... 8-10
Coconut ..... 3-4 tsps (grated)
Red chilli powder .. 1-2 tsps ( as per your liking )
Mustard seeds ... 1/2 tsp
Asafoetida ... a pinch
Salt .... to taste
Oil .... 5-6 tbsps

Method:
1. Heat 3 tbsps of oil and fry the cashews, ginger and garlic.
2. Add the grated coconut and tomatoes.
3. Now add salt and chilli powder and mix well.
4. Add a cup of water and simmer to cook until the tomatoes are done.
5. Let it cool and then grind it.
6. Heat the remaining oil in a pan and add the asafoetida and mustard seeds.
7. When the seeds crackle add them to the chutney.

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